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Arugula Salad With Blue Cheese, Pears, And Apricot Vinaigrette

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Ingredients
  Arugula 2 Bunch (200 gm), washed and dried, stems trimmed
  Bibb lettuce head 1 , torn
  Lemon juice 1⁄2 Tablespoon (Extracted From 1/2 Lemon)
  Pear 1 , thinly sliced
  Lemon 1⁄2 , juiced
  Ripe pear 1 , thinly sliced
  Blue cheese 8 Ounce, crumbled (Maytag Or Other Variety)
  Maytag Blue/Other blue cheese 8 Ounce, crumbled
For dressing
  Shallot 1 Small, minced
  White wine vinegar 2 Tablespoon
  Apricot spread 1⁄4 Cup (4 tbs) (Use All-Fruit Variety, Found Near Jams And Jellies)
  Apricot all fruit spread 1⁄4 Cup (4 tbs)
  Extra virgin olive oil 1⁄3 Cup (5.33 tbs) (Adjust Quantity As Needed)
  Extra-virgin olive oil 1⁄3 Cup (5.33 tbs) (Eyeball The Amount)
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

MAKING
1. In a salad bowl, combine arugula and lettuce.
2. Over pear slices squeeze a little lemon juice to keep them from browning, arrange them on top of the lettuce and arugula and top with blue cheese crumbles.
3. To make the dressing, in a bowl combine shallots, vinegar and apricot spread and stream in oil as you whisk.

SERVING
4. Add the mixture to salad, then season with salt and black pepper and serve.

Recipe Summary

Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Pear
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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